Al Fresco Catering for Lavazza Coffee

Lavazza coffees new head office opening

Ricci Martin in Blog 13th July 2020

Our caterers in London pulled out all the stops for Lavazza coffee’s new head office

Charter Building Uxbridge – Wednesday 4th July

We were delighted to be asked to supply the catering for the opening of the new Head Office for Lavazza coffee in the UK. Our brief was to make it classy and elegant. Events Director, Mark and Head Chef Ronan took up this challenge and with this being for a premium coffee brand decided to give the menu a bit of an Italian theme to it.

Guests were treated to an array of Mediterranean inspired chilled canapés platters, such as Carpaccio of beef with pickled girolles and truffle emulsion, Peperonata with crisp crostini, tomato cone filled with gorgonzola and poached pear with matured balsamic vinegar and a king prawn coated in gremolata. Washed down with Prosecco, Pinot Grigio and Chianti all served in the souring atrium to well over one hundred guests. As the waiting team circulated with canapés, bar staff were busy topping up glasses. Luckily there were magnum bottles of Prosecco to help them.

Guests later moved up to the 5th Floor where out on the open terraces they were being wined and dined under several marquees with:

A cocktail bar

serving two special cocktails designed for the evening. A Salted Fennel Martini made with vodka along with a fennel syrup and a Strawberry Torino which had Martini Rubino mixed with Gin, strawberry puree and balsamic vinegar topped with tonic water.

A drinks bar

that was serving more of the wine from Tuscany, along with ice cold Peroni, just the thing for a warm evening and as the evening went on frozen shots of Limoncello.

BBQ catering

in full swing cooking up a relative feast that included handmade Pork and beef slider topped with Mozzarella and pesto, Char-grilled vegetables drizzled with rosemary infused olive oil, Italian sausages that had been butterflied open and filled with a smoked Povalone cheese as well as prawn, salmon and calamari kebabs. There was a large buffet packed with salads, breads, olive oils and a variety of vinegars and those guests that had kept room for dessert were served mini pots of summer berry Panna Cotta and espresso cups filled with tiramisu from trays filled with coffee beans, whilst on the buffet, they could find platters of, fresh fruit, a decadent rich chocolate torte, plus freshly whipped pistachio cream, biscotti, panetone slices and poached plums.